Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This nutritious Brussels sprout and kale salad tastes way better than it sounds!

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Recipe Summary

prep:
20 mins
cook:
1 min
total:
21 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Dressing:
Salad:

Directions

Instructions Checklist
  • Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.

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  • Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.

  • Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.

Cook's Note:

You can also toast almonds in a toasted oven.

Nutrition Facts

352 calories; protein 11.8g; carbohydrates 15.6g; fat 28.8g; cholesterol 20.6mg; sodium 502.2mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/16/2020
Made it as is and loved it! Read More